22 Delicious Pink Lemonade Cupcakes Recipes

Perfect for any occasion, these 22 delicious pink lemonade cupcakes recipes are a sweet twist on the classic summer drink. Whether you’re hosting a garden party or just craving a tangy treat, these cupcakes promise a burst of flavor in every bite. Dive into our roundup and discover the perfect recipe to brighten your day and impress your guests!

Classic Pink Lemonade Cupcakes

Alright, let’s dive into the whimsical world of baking with these Classic Pink Lemonade Cupcakes that are as fun to make as they are to eat. Perfect for those sunny days when you’re craving something sweet with a tangy twist, these cupcakes are a guaranteed crowd-pleaser.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re keeping it classic)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of unsalted butter, softened (a.k.a. room temp, not melted)
• 2 large eggs (the glue that holds our dreams together)
• 1 tsp of vanilla extract (for a whisper of sophistication)
• 1/4 cup of milk (just a splash to bring it all together)
• 1 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (because balance is key)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a large bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. This should take about 2 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pink lemonade concentrate. Tip: Make sure each egg is fully incorporated before adding the next to avoid a curdled mess.
4. In another bowl, whisk together the flour, baking powder, and salt. This is your dry team, ready to join the wet team for the ultimate bake-off.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; overmixing is the enemy of fluffy cupcakes.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tip: An ice cream scoop is your best friend here for mess-free, even distribution.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially in baking.

These cupcakes are a delightful mix of fluffy and tangy, with the pink lemonade giving them a playful punch. Serve them at your next picnic or party, or just keep them all to yourself—we won’t judge. Either way, they’re bound to disappear faster than you can say ‘second helping’.

Strawberry Pink Lemonade Cupcakes

Now, who said strawberries and lemonade can’t have a little party in a cupcake? These Strawberry Pink Lemonade Cupcakes are here to prove that summer vibes can indeed be baked into a fluffy, tangy, and sweet treat that’ll have everyone begging for the recipe.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of powdered pink lemonade mix (the secret tangy weapon)
• 1/2 cup of unsalted butter, softened (room temp is your friend)
• 2 large eggs (the glue that holds our cupcake dreams together)
• 1/2 cup of milk (a splash of dairy magic)
• 1 tsp of vanilla extract (for that hint of sophistication)
• 1 cup of fresh strawberries, diced (because chunks of fruit make everything better)
• A pinch of salt (to balance the sweetness, because we’re all about that balance)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts, folks.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Patience is key here—don’t rush the egg party.
4. Whisk together the flour, pink lemonade mix, and salt in a separate bowl. Dry ingredients need their moment too.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
6. Gently fold in the diced strawberries. Think of it as tucking them into bed in a cloud of batter.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. They need room to rise and shine.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Ovens can be sneaky, so keep an eye on them.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience, young grasshopper.

Delightfully fluffy with a punch of tangy lemonade and bursts of sweet strawberry, these cupcakes are like summer in every bite. Serve them at your next BBQ or just eat them straight out of the pan—we won’t judge.

Raspberry Pink Lemonade Cupcakes

Fancy a twist on your classic cupcake that screams summer? These Raspberry Pink Lemonade Cupcakes are like a party in your mouth, blending tart and sweet in every fluffy bite. Perfect for those days when you’re craving something bright, bold, and unapologetically pink.

Ingredients

• 1 1/2 cups all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup granulated sugar (for that sweet, sweet life)
• 1/2 tsp baking powder (the unsung hero of fluffiness)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (room temp is key, folks)
• 2 large eggs (the glue that holds our dreams together)
• 1/2 cup buttermilk (for that tender crumb)
• 1/4 cup pink lemonade concentrate (straight from the bottle, no shame)
• 1 tsp vanilla extract (because vanilla makes everything better)
• A handful of fresh raspberries (for that pop of color and tartness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This is where the magic starts.
3. In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 2 minutes – patience is a virtue.
4. Add the eggs one at a time, beating well after each addition. We’re building layers of flavor here.
5. Mix in the vanilla extract and pink lemonade concentrate. Now it’s starting to smell like summer.
6. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. This ensures everything gets along nicely.
7. Gently fold in the raspberries. Be gentle – we want them whole, not mush.
8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. No overfillers, please.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Watch them like a hawk – overbaking is the enemy of moisture.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Resist the urge to frost them while warm – patience, grasshopper.

Unbelievably moist with a tangy kick, these cupcakes are a riot of flavors and textures. Serve them at your next BBQ or just eat them straight out of the pan – we won’t judge.

Pink Lemonade Cupcakes with Cream Cheese Frosting

So, you’ve decided to turn your kitchen into a cupcake carnival, and honestly, we’re here for it. These Pink Lemonade Cupcakes with Cream Cheese Frosting are like a summer party in your mouth, and we’re not even exaggerating.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 tsp of baking powder (the unsung hero of fluffiness)
• 1/4 tsp of salt (just a pinch to keep things interesting)
• 1/2 cup of unsalted butter, softened (room temp is key, folks)
• 2 eggs (the glue that holds our cupcake dreams together)
• 1/2 cup of pink lemonade concentrate (the star of the show)
• 1/4 cup of milk (any kind you’ve got)
• A splash of vanilla extract (because why not?)
• 8 oz of cream cheese, softened (for the frosting that’ll make you swoon)
• 1/4 cup of butter, softened (more butter, more better)
• 2 cups of powdered sugar (for that cloud-like frosting)
• A couple of drops of pink food coloring (optional, but highly recommended for extra pizzazz)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt. This is where the magic starts.
3. Add the softened butter, eggs, pink lemonade concentrate, milk, and vanilla extract to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. They’ll rise, so don’t get greedy.
5. Bake for 18-20 minutes, or until a toothpick comes out clean. Watch them like a hawk; ovens can be sneaky.
6. Let the cupcakes cool completely on a wire rack. Patience is a virtue, especially in baking.
7. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and pink food coloring, beating until fluffy. Taste as you go—quality control is important.
8. Frost the cooled cupcakes generously. A piping bag will make you look like a pro, but a knife works in a pinch.

Let’s talk about these beauties: they’re moist, tangy, and just the right amount of sweet. Serve them at your next BBQ or just eat them straight out of the fridge at midnight—we won’t judge.

Vegan Pink Lemonade Cupcakes

Oh, buckle up, buttercup, because these Vegan Pink Lemonade Cupcakes are about to take your taste buds on a joyride they won’t forget! Perfect for when you want to dazzle at a picnic or just treat yo’ self to something sweet and tangy.

Ingredients

• 1 1/2 cups of all-purpose flour (because even cupcakes need a solid foundation)
• 1 cup of sugar (for that sweet, sweet happiness)
• 1 tsp of baking soda (the magic lift)
• 1/2 tsp of salt (to keep things balanced)
• 1/3 cup of vegetable oil (a slick move for moisture)
• 1 tbsp of apple cider vinegar (for a little tangy twist)
• 1 tsp of vanilla extract (the flavor MVP)
• 1 cup of water (the universal solvent meets cupcake)
• a couple of drops of pink food coloring (for that Instagram-worthy hue)
• 1/4 cup of lemon juice (freshly squeezed, because we’re not monsters)
• 1 tbsp of lemon zest (for that zing)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. Line a cupcake tin with those cute paper liners (because presentation matters).
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt like you’re mixing a potion.
4. Add the vegetable oil, apple cider vinegar, vanilla extract, water, pink food coloring, lemon juice, and lemon zest to the dry ingredients. Mix until just combined – overmixing is the enemy of fluffy cupcakes.
5. Pour the batter into the prepared liners, filling each about 2/3 full (they need room to rise and shine).
6. Bake for 20 minutes, or until a toothpick comes out clean (no gooey centers allowed).
7. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (patience is a virtue).

Yield: These cupcakes are a fluffy, tangy dream with a vibrant pink hue that’ll make your heart skip a beat. Serve them at your next brunch with a side of sass or enjoy them solo – no judgment here.

Gluten-Free Pink Lemonade Cupcakes

These gluten-free pink lemonade cupcakes are like a summer picnic in dessert form—bright, breezy, and impossible to resist. Perfect for when you want to dazzle without the gluten drama.

Ingredients

• 1 1/2 cups gluten-free flour blend (the kind that’s begging to be baked into something fabulous)
• 1 cup sugar (because sweet is the name of the game)
• 1/2 tsp baking powder (the unsung hero of rise)
• 1/4 tsp baking soda (its trusty sidekick)
• 1/4 tsp salt (just a pinch to balance the sweet)
• 1/2 cup unsalted butter, softened (room temp is key—no rushing this relationship)
• 2 large eggs (the glue holding our dreams together)
• 1/2 cup buttermilk (for that tender crumb we’re after)
• 1/4 cup pink lemonade concentrate (straight from the nostalgia jar)
• A splash of vanilla extract (because why not?)
• Pink food coloring (optional, but highly recommended for maximum whimsy)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with those cute little liners we all hoard.
2. In a bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt like you’re mixing potions for happiness.
3. Beat the softened butter until it’s fluffy and begging for attention, about 2 minutes.
4. Add the eggs one at a time to the butter, beating well after each addition—patience is a virtue here.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix until just combined; overmixing is the enemy of fluff.
6. Stir in the pink lemonade concentrate, vanilla extract, and a drop or two of pink food coloring if you’re feeling extra.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean—no gooey centers allowed.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Impatience leads to crumbly disasters.

Moist, tangy, and with just the right amount of sweetness, these cupcakes are a testament to the joy of gluten-free baking. Serve them at your next backyard bash or keep them all to yourself—we won’t judge.

Pink Lemonade Cupcakes with Lemon Curd Filling

Just when you thought lemonade couldn’t get any better, we went and turned it into cupcakes—because why drink your happiness when you can eat it? These Pink Lemonade Cupcakes with Lemon Curd Filling are like a summer picnic in dessert form, bursting with tangy, sweet flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of unsalted butter, softened (a couple of sticks should do the trick)
• 2 large eggs (the glue that holds our dreams together)
• 1 tsp of vanilla extract (a splash of liquid happiness)
• 1/2 cup of lemon curd (for that zesty surprise inside)
• A pinch of salt (to keep things balanced)
• Pink food coloring, optional (because extra pink never hurt anybody)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a large bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. This should take about 2 minutes.
3. Beat in the eggs, one at a time, then stir in the vanilla and pink lemonade concentrate. If you’re going for that Instagram-worthy pink, now’s the time to add a drop or two of food coloring.
4. Gradually mix in the flour and salt until just combined. Overmixing is the enemy of fluffy cupcakes, so show some restraint.
5. Fill each cupcake liner about halfway with batter. Then, add a teaspoon of lemon curd to the center of each before covering with more batter until the liners are 3/4 full. It’s like hiding a little sunshine inside.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. They should be just golden around the edges but still soft in the middle.
7. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Patience is a virtue, especially when it comes to not burning your mouth.

So there you have it—cupcakes that are as fun to look at as they are to eat. The lemon curd filling adds a burst of tangy brightness that perfectly complements the sweet, fluffy cake. Serve these beauties at your next backyard bash or just eat them straight out of the pan; we won’t judge.

Pink Lemonade Cupcakes with Vanilla Buttercream

Now, who said lemonade was just for sipping? These Pink Lemonade Cupcakes with Vanilla Buttercream are here to shake up your dessert game with a zesty twist and a pop of color that’s basically a party in cupcake form.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of unsalted butter, softened (like your heart after the first bite)
• 2 large eggs (the glue holding our dreams together)
• 1 tsp of vanilla extract (for that vanilla buttercream daydream)
• A splash of whole milk (to keep things moist and not like the Sahara)
• 1/2 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (because balance is key, even in cupcakes)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a large bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. This should take about 2 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract and pink lemonade concentrate. Mix until it’s as smooth as your pickup lines.
4. Whisk together the flour, baking powder, and salt in another bowl. Gradually add this to the wet ingredients, alternating with a splash of milk. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially when buttercream is involved.
7. For the vanilla buttercream, beat together 1/2 cup of softened butter, 2 cups of powdered sugar, 1 tsp of vanilla extract, and a splash of milk until it’s fluffy enough to cloud your judgment. Pipe or spread onto cooled cupcakes.

These cupcakes are a tangy, sweet symphony with a cloud-like vanilla buttercream topping that’ll have you floating. Serve them at your next brunch or just eat them straight from the fridge at midnight—we won’t judge.

Pink Lemonade Cupcakes with Whipped Cream Topping

Excuse me while I drool over these Pink Lemonade Cupcakes with Whipped Cream Topping—because if there’s a better way to celebrate summer, I haven’t found it yet. These little clouds of joy are like a sip of your favorite pink lemonade, but in cake form, and honestly, that’s the upgrade we all deserve.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 tsp of baking powder (the unsung hero of fluffiness)
• 1/4 tsp of salt (just a pinch to balance the sweet)
• 1/2 cup of unsalted butter, softened (room temp is key, folks)
• 2 eggs (the glue that holds our dreams together)
• 1/2 cup of pink lemonade concentrate (the star of the show)
• 1/4 cup of milk (any kind you like, we’re not picky)
• A splash of vanilla extract (for that ‘I can’t put my finger on it’ flavor)
• 1 cup of heavy cream (for whipping into submission)
• 2 tbsp of powdered sugar (to sweeten the deal)
• A couple of drops of pink food coloring (because we eat with our eyes first)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Pro tip: Go for the fun colors or patterns to match the vibe.
2. In a bowl, whisk together the flour, baking powder, and salt. This is your dry team—keep them close.
3. In another bowl, beat the butter and sugar until lighter than your summer plans. This should take about 3 minutes.
4. Add the eggs one at a time to the butter mix, beating well after each addition. Patience is a virtue here.
5. Mix in the pink lemonade concentrate, milk, and vanilla extract. The batter will look like a sunset, and that’s your cue it’s working.
6. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of fluffy cupcakes.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. While the cupcakes cool, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the pink food coloring for that Instagram-worthy hue.
9. Once the cupcakes are completely cool, top them with the whipped cream. A piping bag makes this step look fancy, but a spoon works just fine.

Just like that, you’ve got cupcakes that are as fun to look at as they are to eat—light, tangy, and with a whipped cream topping that’s basically a cloud. Serve them at your next BBQ or, let’s be real, eat them straight out of the muffin tin. No judgment here.

Pink Lemonade Cupcakes with Fresh Berries

Picture this: a cupcake so vibrant it could double as a summer sunset, packed with the tangy zing of pink lemonade and topped with a riot of fresh berries. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 cup of unsalted butter, softened (stick it to the man, and the fridge)
• 2 large eggs (the chicken’s gift to baking)
• A splash of vanilla extract (for a little mystery)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• A couple of drops of pink food coloring (for extra drama)
• 1/2 cup of milk (any kind you fancy)
• 1 tsp of baking powder (the unsung hero)
• A pinch of salt (to keep things interesting)
• Fresh berries for topping (the more, the merrier)

Instructions

1. Preheat your oven to 350°F (175°C) – no guesswork here, we’re baking, not sunbathing.
2. In a large bowl, cream together the butter and sugar until it’s lighter than your mood on a Friday. Tip: Scrape the sides of the bowl to ensure everything’s mingling nicely.
3. Beat in the eggs one at a time, then add the vanilla and pink lemonade concentrate. Watch as the mixture turns a delightful shade of pink – no going back now!
4. Alternately add the flour (mixed with baking powder and salt) and milk to the wet ingredients, starting and ending with the flour. This isn’t just busywork; it ensures a smooth batter.
5. Drop in those food coloring drops until you reach your desired level of fabulousness. Mix well but don’t overdo it – we’re making cupcakes, not arm workouts.
6. Divide the batter evenly into a lined muffin tin, filling each cup about 2/3 full. They need room to rise, like your spirits when you see them baking.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking – no favoritism here.
8. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Patience is a virtue, especially when berries are involved.
9. Once cooled, crown each cupcake with a heap of fresh berries. The more colorful, the better – we eat with our eyes first, after all.

Bite into one of these beauties, and you’re greeted with a fluffy, tangy-sweet cake that’s perfectly balanced by the juicy burst of fresh berries. Serve them at your next brunch, and watch as they disappear faster than your weekend.

Pink Lemonade Cupcakes with Coconut Frosting

Vibrant as a summer sunset and just as refreshing, these cupcakes are your ticket to a tropical getaway without leaving your kitchen. Perfect for those days when you’re craving something sweet with a twist, they’re a playful nod to childhood summers but with a sophisticated flair.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 cup of unsalted butter, softened (like your heart after eating these)
• 2 large eggs (the bigger, the better)
• A splash of vanilla extract (for that ‘oh, what’s that flavor?’ moment)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of buttermilk (for that tender crumb we all crave)
• 1 tsp of baking powder (the unsung hero)
• A pinch of salt (to balance the sweetness)
• 1 cup of shredded coconut (for the frosting, because why not?)
• 2 cups of powdered sugar (for the frosting, to sweeten the deal)
• 1/2 cup of cream cheese, softened (for the frosting, because cream cheese makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a large bowl, cream together the butter and sugar until light and fluffy. This is where the magic starts.
3. Beat in the eggs one at a time, then stir in the vanilla and pink lemonade concentrate. Tip: The more vibrant the color, the better the Instagram pics.
4. Combine the flour, baking powder, and salt in another bowl. Gradually add to the wet ingredients, alternating with the buttermilk. Mix until just combined; overmixing is the enemy of fluffy cupcakes.
5. Fill the cupcake liners 2/3 full and bake for 20-25 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking.
6. While the cupcakes cool, beat together the cream cheese and powdered sugar for the frosting. Fold in the shredded coconut. Tip: Toast the coconut first for an extra layer of flavor.
7. Once the cupcakes are completely cool, frost them generously. Because more is more when it comes to frosting.

So there you have it—cupcakes that are as fun to make as they are to eat. The tangy pink lemonade paired with the creamy coconut frosting is a match made in dessert heaven. Serve them at your next BBQ or just eat them straight out of the pan; we won’t judge.

Pink Lemonade Cupcakes with Almond Flour

Just when you thought lemonade couldn’t get any better, we went and baked it into cupcakes—because why drink your happiness when you can eat it? These Pink Lemonade Cupcakes with Almond Flour are a zesty, fluffy dream, with a playful pink hue that’ll make your taste buds do a happy dance. Perfect for those days when you’re craving something sweet, tangy, and utterly Instagram-worthy.

Ingredients

• 1 1/2 cups almond flour (because we’re keeping it fancy and gluten-free)
• 1/2 cup granulated sugar (for that sweet, sweet life)
• 1/4 cup pink lemonade concentrate (the star of the show)
• 2 large eggs (the glue that holds our dreams together)
• 1/4 cup melted butter (for richness that whispers ‘I love you’)
• A splash of vanilla extract (because vanilla makes everything better)
• 1 tsp baking powder (the magic that makes them rise)
• A pinch of salt (to balance the sweetness)
• Pink food coloring (optional, but highly recommended for extra pizzazz)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Because nobody likes a sticky situation.
2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt. This is where the party starts.
3. In another bowl, mix the eggs, melted butter, pink lemonade concentrate, and vanilla extract until well combined. Pro tip: If you’re using food coloring, add it now for that perfect pink.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing is the enemy of fluffy cupcakes, so be gentle.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. They need room to rise and shine.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Watch them like a hawk—no one likes a dry cupcake.
7. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially with cupcakes.

Get ready to bite into clouds of tangy, sweet perfection with a subtle nuttiness from the almond flour. Serve these beauties at your next brunch or picnic, and watch them disappear faster than you can say ‘pink lemonade’.

Pink Lemonade Cupcakes with a Citrus Glaze

So, you’ve decided to dive into the whimsical world of baking with these Pink Lemonade Cupcakes with a Citrus Glaze, huh? Perfect choice for adding a pop of color and a zesty kick to your dessert game. Let’s get this party started!

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (sweetness is key)
• 1/2 tsp of baking powder (the unsung hero)
• 1/4 tsp of salt (just a pinch to balance the sweet)
• 1/2 cup of unsalted butter, softened (room temp is your friend)
• 2 large eggs (the glue that holds it all together)
• 1/2 cup of pink lemonade concentrate (the star of the show)
• 1/4 cup of milk (any kind you fancy)
• A splash of vanilla extract (for that little extra oomph)
• 1 cup of powdered sugar (for the glaze that dreams are made of)
• 2 tbsp of lemon juice (freshly squeezed, because we’re fancy)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This is your dry team.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Tip: This is where your arm workout comes in, so put some muscle into it.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. We’re building layers of flavor here.
5. Mix in the pink lemonade concentrate and vanilla extract. The batter will look like a sunset, and that’s exactly what we want.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Overmixing is the enemy of fluffy cupcakes.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cupcakes cool, whisk together the powdered sugar and lemon juice for the glaze. Tip: Want it thicker? Add more sugar. Thinner? More lemon juice. You’re the boss.
9. Drizzle the glaze over the cooled cupcakes. For extra pizzazz, add a sprinkle of lemon zest on top.

Look at you, you’ve just created a batch of cupcakes that are as fun to look at as they are to eat. The citrus glaze adds a tangy contrast to the sweet, fluffy cake, making each bite a delightful surprise. Serve these at your next brunch or picnic and watch them disappear faster than you can say ‘more please!’

Pink Lemonade Cupcakes with Edible Flowers

Ever dreamed of biting into a cupcake that tastes like summer in a park? Well, pinch yourself, because these Pink Lemonade Cupcakes with Edible Flowers are here to make that dream a delicious reality. They’re like a picnic in dessert form, minus the ants.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of unsalted butter, softened (room temp, like your favorite playlist)
• 2 large eggs (the glue holding our dreams together)
• 1 tsp of vanilla extract (a splash of magic)
• 1/4 cup of milk (just a lil’ drizzle)
• A couple of edible flowers (for that Instagram-worthy finish)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here.
2. In a bowl, cream together the butter and sugar until it’s as smooth as your pick-up lines.
3. Beat in the eggs one at a time, then add the vanilla extract and pink lemonade concentrate. Mix until it’s all friends.
4. Alternately add the flour and milk to the mixture, starting and ending with flour. This isn’t a race – take your time.
5. Pour the batter into cupcake liners until they’re 2/3 full. Overfilling is a one-way ticket to muffin tops.
6. Bake for 20 minutes or until a toothpick comes out clean. No one likes a soggy bottom.
7. Let them cool before decorating. Patience is a virtue, especially in baking.
8. Top each cupcake with an edible flower. Now, they’re ready to steal the show.

These cupcakes are a fluffy, tangy dream with a crunch from the edible flowers that’ll have you coming back for seconds. Serve them at your next brunch and watch them disappear faster than your weekend.

Pink Lemonade Cupcakes with a Surprise Center

Picture this: a cupcake that not only looks like a summer dream but also packs a juicy surprise in every bite. These Pink Lemonade Cupcakes are here to turn your dessert game up a notch with their vibrant hue and a center that’ll make your taste buds do a happy dance.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of unsalted butter, softened (room temp is key, folks)
• 2 large eggs (the glue that holds our dreams together)
• 1 tsp of vanilla extract (a splash of magic)
• 1/4 cup of milk (any kind you fancy)
• 1 tsp of baking powder (the lift in our step)
• A pinch of salt (to balance the sweet)
• 1/2 cup of raspberry jam (for that surprise center)
• Pink food coloring (a couple of drops to make it pop)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a large bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. This should take about 2 minutes.
3. Beat in the eggs, one at a time, then stir in the vanilla extract and pink lemonade concentrate. Tip: If your mixture looks curdled, don’t panic—just keep mixing.
4. Combine the flour, baking powder, and salt in another bowl. Gradually add this to the wet ingredients, alternating with the milk. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
5. Add a few drops of pink food coloring to achieve that perfect summer pink. Stir until the color is uniform.
6. Fill each cupcake liner halfway with batter. Then, add a teaspoon of raspberry jam to the center of each. Cover with more batter until the liners are 3/4 full. Tip: Use a piping bag for less mess and more precision.
7. Bake for 18-20 minutes, or until a toothpick inserted into the cake part comes out clean. The jam center will stay gooey, and that’s exactly what we want.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially when it comes to not burning your mouth.

These cupcakes are a fluffy, tangy dream with a gooey heart of raspberry jam that’ll surprise and delight. Serve them at your next picnic or party, and watch them disappear faster than your resolve to eat just one.

Pink Lemonade Cupcakes with Meringue Topping

Now, who said lemonade was just for sipping? These Pink Lemonade Cupcakes with Meringue Topping are here to shake up your dessert game with their tangy sweetness and cloud-like peaks. Perfect for when you’re craving something whimsically delicious or just want to impress your friends with your baking prowess.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 cup of unsalted butter, softened (a.k.a. room temp, unless you’re into arm workouts)
• 2 large eggs (the bigger, the fluffier)
• A splash of vanilla extract (for a little mystery)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• A couple of drops of pink food coloring (for extra pizzazz)
• 1/2 cup of buttermilk (because regular milk is too mainstream)
• 3 egg whites (for the meringue, keep those yolks for another adventure)
• 3/4 cup of granulated sugar (yes, more sugar, we’re not judging)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a bowl, whisk together the flour and sugar. This is where the magic starts.
3. Add the softened butter, eggs, vanilla extract, pink lemonade concentrate, and food coloring to the bowl. Mix until just combined. Overmixing is the enemy of fluffy cupcakes.
4. Slowly pour in the buttermilk, mixing as you go. The batter should be smooth but not too runny.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. They need room to rise and shine.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. No one likes a gooey center (unless it’s a brownie).
7. While the cupcakes cool, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. This is your arm workout for the day.
8. Pipe or spoon the meringue onto the cooled cupcakes. Get creative with those peaks!
9. For a show-stopping finish, lightly torch the meringue with a kitchen torch until golden. Watch them closely; they’re drama queens.

Biting into one of these cupcakes is like a summer day in dessert form—tangy, sweet, and utterly refreshing. Serve them at your next picnic or just eat them straight out of the muffin tin; we won’t tell.

Pink Lemonade Cupcakes with a Graham Cracker Crust

These pink lemonade cupcakes with a graham cracker crust are like a summer picnic in dessert form—bright, breezy, and begging to be devoured. Trust me, your taste buds will throw a party.

Ingredients

• 1 1/2 cups of graham cracker crumbs (because who doesn’t love a good crunch?)
• 1/4 cup of melted butter (the glue that holds our crust together)
• 1 box of vanilla cake mix (for those of us who appreciate a shortcut)
• 1 cup of pink lemonade concentrate (straight from the fridge, please)
• 3 eggs (the unsung heroes of baking)
• 1/3 cup of vegetable oil (for that moist, dreamy texture)
• A splash of vanilla extract (because why not?)
• 1 cup of powdered sugar (for the sweet, sweet finish)
• A couple of tablespoons of milk (to get that glaze just right)

Instructions

1. Preheat your oven to 350°F—no rushing, let it get nice and toasty.
2. Mix the graham cracker crumbs and melted butter until they’re best friends, then press them into the bottom of your cupcake liners. Pro tip: Use the back of a spoon for an even layer.
3. In a large bowl, whisk together the cake mix, pink lemonade concentrate, eggs, oil, and vanilla extract until smooth. Batter up!
4. Pour the batter over the graham cracker crust, filling each liner about 2/3 full. Remember, they’ll rise like they’re trying to escape.
5. Bake for 18-20 minutes, or until a toothpick comes out clean. No one likes a soggy bottom.
6. While the cupcakes cool, whisk together powdered sugar and milk to create a glaze. Drizzle it over the top like you’re an artist and this is your masterpiece.

How about that? You’ve just made cupcakes that are a perfect mix of tangy and sweet, with a crust that adds a delightful crunch. Serve them at your next BBQ or just eat them straight from the pan—no judgment here.

Pink Lemonade Cupcakes with a Sparkling Sugar Topping

Alright, let’s dive into the whimsical world of baking with these Pink Lemonade Cupcakes that are as fun to make as they are to eat. A burst of citrusy joy in every bite, topped with a sparkling sugar crunch that’ll make your taste buds dance.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of unsalted butter, softened (room temp, please, unless you enjoy arm workouts)
• 2 large eggs (the glue that holds our cupcake dreams together)
• 1 tsp of vanilla extract (a splash of magic)
• 1/2 tsp of baking powder (the unsung hero of rise)
• 1/4 tsp of salt (to balance the sweetness, because life’s all about balance)
• A couple of tablespoons of sparkling sugar (for that Instagram-worthy finish)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, cream together the softened butter and granulated sugar until it’s lighter than your mood on a Friday. This should take about 2 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pink lemonade concentrate. Tip: If your mixture looks a bit curdled, don’t panic. It’ll come together with the dry ingredients.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing is the enemy of fluffy cupcakes.
5. Line a muffin tin with cupcake liners and fill each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. They should be lightly golden and spring back when touched.
7. Let them cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, sprinkle the tops with sparkling sugar – it’ll stick better and give that dazzling effect.

Final thoughts: These cupcakes are a delightful mix of tangy and sweet, with a moist crumb that’s perfectly complemented by the crunchy sugar topping. Serve them at your next picnic or brunch, or just keep them all to yourself – we won’t judge.

Pink Lemonade Cupcakes with a Lemon Zest Garnish

Kick off your baking adventure with these Pink Lemonade Cupcakes, a zesty twist on the classic that’ll have your taste buds dancing like it’s summer all year round. Perfect for when you’re craving something sweet with a punch of tang, these cupcakes are as fun to make as they are to eat.

Ingredients

• 1 1/2 cups of all-purpose flour (because even cupcakes need a solid foundation)
• 1 cup of granulated sugar (for that sweet, sweet happiness)
• 1/2 cup of unsalted butter, softened (aka room temperature, not melted – patience is key)
• 2 large eggs (the bigger, the better for fluffiness)
• A splash of vanilla extract (for that hint of mystery)
• 1/2 cup of pink lemonade concentrate (the star of the show)
• 1/4 cup of milk (any kind you fancy)
• 1 tsp of baking powder (the unsung hero of rise)
• A pinch of salt (to balance the sweet chaos)
• Lemon zest (for garnish, because we’re fancy like that)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is your friend.
2. In a large bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. This should take about 3 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract. Mix until it’s smoother than your pickup lines.
4. Alternately add the flour (mixed with baking powder and salt) and milk to the butter mixture, starting and ending with the flour. This isn’t just busywork; it ensures your cupcakes are perfectly tender.
5. Gently fold in the pink lemonade concentrate. Tip: Don’t overmix unless you want cupcakes tougher than last year’s resolutions.
6. Line a muffin tin with cupcake liners and fill each about 2/3 full. This isn’t a suggestion – overfilling leads to muffin tops, and we’re not baking those today.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking – because nobody likes a lopsided cupcake.
8. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Patience, grasshopper. Frosting a warm cupcake is a recipe for disaster.
9. Once cool, garnish with lemon zest. Tip: Use a microplane for the zest – it’s finer than your grandma’s china and just as precious.

How about that? These cupcakes are a fluffy, tangy dream with a texture so light, they might just float away. Serve them at your next brunch or sneak one (or three) for a midday pick-me-up – we won’t tell.

Pink Lemonade Cupcakes with a Pink Chocolate Drizzle

Kick off your baking adventure with these Pink Lemonade Cupcakes that are as fun to make as they are to eat! Perfect for those who love a little zest in their life and a lot of pink on their plate.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of sugar (for that sweet, sweet life)
• 1/2 cup of unsalted butter, softened (like your heart after eating these)
• 2 eggs (the binding force of good vibes)
• 1/4 cup of pink lemonade concentrate (the star of the show)
• 1/2 cup of milk (a splash of dairy delight)
• 1 tsp of vanilla extract (for that hint of mystery)
• 1/2 tsp of baking powder (the lift in your spirits)
• A pinch of salt (to balance the sweetness)
• 1/2 cup of pink chocolate chips (for that drizzle of dreams)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re not baking in the dark ages.
2. In a bowl, cream together the butter and sugar until it’s as fluffy as a cloud on a summer day.
3. Beat in the eggs one at a time, like you’re introducing them to the party.
4. Stir in the pink lemonade concentrate and vanilla extract, mixing until it’s as smooth as your pickup lines.
5. Alternately add the flour, baking powder, salt, and milk to the mixture, starting and ending with the flour. This isn’t a race; take your time.
6. Pour the batter into cupcake liners until they’re 2/3 full. No overfilling unless you’re into cupcake volcanoes.
7. Bake for 20 minutes or until a toothpick comes out cleaner than your conscience after eating just one.
8. While the cupcakes cool, melt the pink chocolate chips in the microwave in 30-second bursts, stirring in between, until it’s as smooth as your dance moves.
9. Drizzle the melted chocolate over the cupcakes like you’re an artist and this is your masterpiece.

Zesty, tangy, and with just the right amount of sweetness, these cupcakes are a burst of flavor in every bite. Serve them at your next brunch or keep them all to yourself—we won’t judge.

Pink Lemonade Cupcakes with a Minty Fresh Twist

Y’all, if you’re looking to jazz up your dessert game with something that screams summer in every bite, you’ve hit the jackpot. These cupcakes are like a backyard BBQ and a spa day had a delicious baby.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 cup of unsalted butter, softened (stick it to the man, or just to your mixer)
• 2 large eggs (the chicken’s gift to baking)
• A splash of vanilla extract (for a little mystery)
• 1/4 cup of pink lemonade concentrate (straight from the nostalgia jar)
• 1/2 cup of buttermilk (because buttermilk makes everything better)
• A couple of fresh mint leaves, finely chopped (for that ‘oh wow’ factor)
• 1 tsp of baking powder (the unsung hero of rise)
• A pinch of salt (to keep things interesting)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, folks.
2. In a large bowl, cream together the butter and sugar until it’s lighter than your post-vacation mood.
3. Beat in the eggs one at a time, then add the vanilla and pink lemonade concentrate. Mix until it’s as smooth as your pick-up lines.
4. Whisk together the flour, baking powder, and salt in another bowl. This is where the magic starts.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Think of it as a sandwich, but for cupcakes.
6. Fold in the chopped mint leaves gently – we’re making cupcakes, not mint mulch.
7. Divide the batter evenly among 12 cupcake liners. They should be about 2/3 full – no overachievers here.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. No one likes a soggy bottom.
9. Let them cool in the pan for 5 minutes, then move to a wire rack. Patience is a virtue, especially with cupcakes.

Alright, let’s talk about these bad boys. The texture? Fluffy as a cloud with a slight tang from the lemonade. The mint? Just enough to make you feel fancy without needing a top hat. Serve these at your next pool party or just eat them in your pajamas – no judgment here.

Pink Lemonade Cupcakes with a Candied Lemon Slice

Let’s be real, who can resist the charm of a cupcake that not only tastes like summer but also dresses the part? These Pink Lemonade Cupcakes with a Candied Lemon Slice are here to steal the show at your next bake sale or backyard bash, no audition needed.

Ingredients

• 1 1/2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 1/2 tsp of baking powder (the unsung hero of fluffiness)
• 1/4 tsp of salt (to keep things interesting)
• 1/2 cup of unsalted butter, softened (room temp is key, folks)
• 2 large eggs (the glue that holds our dreams together)
• 1/2 cup of pink lemonade concentrate (straight from the carton, no shame)
• 1/4 cup of milk (a splash of dairy magic)
• A few drops of pink food coloring (because we’re extra like that)
• For the candied lemon slices: 1 lemon, thinly sliced, and 1/2 cup of sugar (for that glossy finish)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Because nobody likes a sticky situation.
2. In a bowl, whisk together the flour, baking powder, and salt. This is where the dry team assembles.
3. In another bowl, beat the butter and sugar until lighter than your post-vacation mood. Tip: This takes about 3 minutes, so patience is a virtue.
4. Add the eggs one at a time, beating well after each addition. We’re building layers of happiness here.
5. Mix in the pink lemonade concentrate, milk, and food coloring. Watch as the batter turns a shade of pink that would make flamingos jealous.
6. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is the enemy of fluffy cupcakes, so let’s not start a fight.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. They’ll rise to the occasion, literally.
8. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking, because fairness is key.
9. While the cupcakes cool, make the candied lemon slices. Simmer the lemon slices in a pot of water for 5 minutes to soften, then coat in sugar and bake at 200°F (93°C) for 45 minutes. Tip: Keep an eye on them; they’re like tiny suns that can go from golden to burnt real quick.
10. Frost the cooled cupcakes with your favorite frosting and top with a candied lemon slice. Boom. Instant glam.

You’ve just baked up a batch of cupcakes that are as fun to look at as they are to eat. The tangy punch of lemonade paired with the sweet, slightly chewy candied lemon on top is a match made in dessert heaven. Serve these beauties at your next gathering and watch them disappear faster than your willpower at a bakery.

Conclusion

Delightful doesn’t even begin to cover it! With 22 scrumptious pink lemonade cupcake recipes, there’s a perfect pick for every occasion. Whether you’re a baking newbie or a seasoned pro, these treats promise a burst of joy. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!